Friday, July 7, 2017

Easy Corn Casserole

I can’t believe I haven’t shared this recipe before! (I did search for it in my computer files but came up blank—if you’ve seen it before, I’m the one who’s crazy, not you.) I found it in a magazine sometime in the 1980s, when I was living in California, and it became one of my go-to recipes. It’s a big hit at pot-lucks because it tastes good hot or at room temperature, and it travels well.

Puree 1 cup of the corn kernels with melted butter and eggs in blender/food processor.

Mix remaining ingredients (including the rest of the corn) in a medium bowl. Add the pureed mixture and blend well.

Pour into casserole and bake, uncovered, for 50-60 minutes, or until lightly browned.

Simple, isn’t it? Which is why I’ve been using it all these years. But! (drumroll, please) I was feeling creative recently, so I came up with a very different variation, which turned out much better than I expected. Stay tuned for next week’s post!

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3 comments:

my grandson loves corn so i am going to give this recipe to my husband as i am disabled fingers deformed i have rsd a nerve disease so i read hubby does cooking. my grandson will love. ptclayton2@aol.com